Two Biscuits & Gravy Recipe

Preheat and prepare

Preheat oven to 450°F (230°C). Line a baking sheet with parchment or lightly grease it.

Mix dry ingredients

In a medium bowl, whisk together 1.5 cups all-purpose flour, 1 tsp baking powder, 1/4 tsp baking soda, and 1/2 tsp salt until evenly combined.

Cut in butter

Add 3 tablespoons cold, cubed unsalted butter to the dry mix. Use a pastry cutter, two knives, or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.

Add buttermilk and form dough

Make a well in the flour-butter mixture and pour in about 2/3 cup cold buttermilk. Stir gently with a fork until the dough just comes together. Do not overmix; it should be shaggy but cohesive.

Pat and shape

Turn the dough out onto a lightly floured surface and gently pat or fold it 2-3 times to bring it together. Pat into a rectangle about 3/4-inch to 1-inch thick. Using a 2½- to 3-inch round biscuit cutter (or the rim of a glass), press straight down without twisting to cut two biscuits. Re-shape scraps lightly to cut additional biscuit if needed (this recipe yields two generous biscuits).

Bake

Place the two biscuits on the prepared baking sheet about 1 inch apart. Brush tops lightly with 1/2 tablespoon melted butter if desired. Bake in the preheated oven 10-12 minutes, or until golden brown on top and the interior is set. Remove from oven and let rest a few minutes before splitting.

Brown the sausage

While biscuits bake, heat a 10-inch skillet over medium heat. Add 6 oz bulk pork sausage, breaking it up with a spatula. Cook 5-7 minutes until browned and cooked through, with small browned bits on the pan. Spoon off and discard excess fat if there is more than about 1 tablespoon, leaving roughly 1 tablespoon of fat and the browned bits in the pan for flavor.

Make a roux with sausage drippings

Reduce heat to medium-low. Sprinkle 2 tablespoons all-purpose flour evenly over the sausage and fat in the pan. Stir and cook for about 1 minute to remove the raw flour taste, coating the sausage.

Add milk and simmer

Gradually whisk in 1 cup whole milk, starting slowly to incorporate the flour, then add an optional 2 tablespoons broth if you prefer a slightly thinner gravy. Increase heat to medium and bring the gravy to a gentle simmer, stirring frequently. The mixture will thicken as it cooks; simmer 3-5 minutes until it reaches a rich, spoon-able consistency. If gravy becomes too thick, add up to 2 more tablespoons milk or broth to loosen it.

Season

Season the gravy with 1/2 teaspoon salt and 3/4 teaspoon freshly ground black pepper. Taste and adjust—add a little more salt or pepper as needed. If you like a touch of heat, stir in 1 teaspoon hot sauce. Keep gravy warm on low while biscuits finish resting.

Split each biscuit in half horizontally using a fork or knife. Place two biscuit bottoms on a plate, spoon a generous amount of sausage gravy over them (about half the gravy per biscuit or as desired), then top with the biscuit tops. Spoon remaining gravy over the top if you like an extra saucy serving.

Garnish with a small sprinkle of chopped parsley if desired and serve immediately while hot.